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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I like caned Salmon. The family not so much. I decided to try and make something that we all could like. The son loved it. The wife would not take a chance. I thought it was really good. Not a heavy Salmon taste. Ingredients:
1 (16 ounce) can corn (drained) |
1 (14 ounce) can pink salmon (drained and de-boned) |
1 onion (chopped) |
1 teaspoon dill weed |
1 tablespoon soy sauce |
1 (13 1/2 ounce) can coconut milk |
3 teaspoons cornstarch |
4 eggs |
1 cup cheese (cheddar shredded) |
6 potatoes (peeled and quartered) |
2 tablespoons butter (margarine) |
1/4 cup sour cream |
Directions:
1. Preheat oven to 375.
2. Topping:.
3. Boil Potatoes. Drain. Mash potatoes with butter, and sour cream. Set aside.
4. Base:.
5. 1. In a small mixing bowl stir the Corn Starch into the Coconut milk. Add the three eggs. Set liquid mixture to the side.
6. 2. In a separate bowl mix all other ingredients together.
7. 3. Pour in liquid mixture. Stir until well incorporated.
8. 4. Pour mix in a 9 X 13 casserole pan.
9. 5. Top with mashed potato topping.
10. 6. Bake uncovered at 375 for 55 minutes.
11. 7. Take out of oven and test for firmness. If set, top with cheddar cheese and bake an additional 5 minutes or until cheese is melted.
12. Let rest for about 10 minutes.
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